KOREAN HOME MADE DISHES

Korean food is the standard cooking customs and practices of the culinary crafts of Korea. Korean food has developed through hundreds of years of social and political change. Beginning from old rural and traveling customs in Korea and southern Manchuria, Korean food has developed through an unpredictable collaboration of the indigenous habitat and diverse social trends.[1][2]

Korean food is to a great extent dependent on rice, vegetables, and (at any rate in the South) meats. Conventional Korean suppers are named for the quantity of side dishes (반찬; 飯饌; banchan) that go with steam-cooked short-grain rice. Kimchi is served at essentially every dinner. Regularly utilized fixings incorporate sesame oil, doenjang (aged bean glue), soy sauce, salt, garlic, ginger, gochugaru (pepper pieces), gochujang (matured red stew glue) and napa cabbage.

Fixings and dishes shift by area. Numerous regional[3] dishes have gotten public, and dishes that were once provincial have multiplied in various varieties the nation over. Korean regal court cooking once brought the entirety of the remarkable territorial strengths together for the imperial family. Food sources are directed by Korean social behavior.